We always cook ours in a pressure cooker. We add vinegar, one onion, one carrot , half a dozen cloves and a couple of tablespoons of brown sugar made up with enough water to three quarter cover the meat.
Corn beef and salad sandwiches are our usual lunch fare. We also find that if you wrap the cold silverside in greaseproof paper and then in a bag it keeps for ages. Store bought silverside usually goes slimy in a few days we find.
Regarding times it would vary according to the size but a 1.5 kg piece we would cook for 45 minutes after it comes to full pressure.
If you are using frozen silverside make sure it has completely defrosted otherwise you may have an undercooked bit in the middle.
